Summary

Ingredients

• 500 g potato (s)
• 750 g carrot (s)
• 30 g butter
• salt
• pepper from the grinder
• 375 ml vegetable stock
• 250 ml whipped cream
• 1 bunch spring onion (s)
• 2 tablespoon light sauce thickener
• 500 g cod fillet (s)
• 2 bunch dill

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Instructions

1. Peel and wash the potatoes and cut in halves or quarters depending on the size. Clean and wash the carrots and cut diagonally into slices.
2. Melt the butter in a saucepan and sauté the potatoes in it. Then add the carrots and season with salt and pepper. Add the vegetable stock and cream. Cook over medium heat for about 15 minutes.
3. In the meantime, clean and wash the spring onions and cut them diagonally into slices. Add to the carrots and cook for another 5 minutes. Season to taste with salt and pepper. Sprinkle in the sauce thickener and let it boil briefly.
4. Wash the fish, cut into bite-sized pieces and add. Let it steep in the vegetables for 5 minutes.
5. Chop the dill and then carefully fold it into the ragout.